Wine-cap Mushrooms and Asparagus Quiche

Preparation: 30 min
Cooking: 50 min
Portions: 4

Ingredients

1 tbsp oil or butter

1 cup fresh wine-cap mushrooms (Stropharia rugosoannulata), cleaned and diced

1 cup asparagus, cleaned, trimmed, and diced

1 small onion, chopped

1/3 cup pitted black olives

1 cup 35% cream

4 eggs

1 cup grated Gruyère cheese

1 shortcrust pastry roll

Salt and pepper, to taste

Preparation

In a pan, sweat the chopped onion in oil or butter.

Add the mushrooms and cook over medium heat until their water has evaporated (about 10 minutes).

Add the asparagus and stir-fry for another 5 minutes. Remove from heat and let cool.

In a bowl, beat the eggs with the cream. Add the cheese, salt, and pepper.

Roll out the shortcrust pastry in a pie dish. Prick the base with a fork and pre-bake at 180°C (350°F) for 10–15 minutes.

Remove the crust from the oven. Spread the cooled vegetable mixture evenly over the base.

Pour the egg, cream, and cheese mixture over the vegetables.

Scatter the olives on top.

Bake at 180°C (350°F) for 40 to 50 minutes, or until the top is golden and set.